Here are the notes made from the chicken butchery workshop.
The Chicken can be cut into the following pieces or combination of the elements below.
A sharp knife is essential as is good knife practice. Hitting a bone can blunt a knife easily so re-sharpen every 10/15 mins.
Bend the chicken to find hidden joints.
Recipes:
Chicken Ramen – Ingridents
- Stock made from the chicken carcass and root vegetables, make up to 1.5L
- Shichimi Togarashi Seasoning (instructions to make are below).
- Chicken breast x2
- 1 Onion (red or white)
- 3 Spring Onions
- Ramen Noodles
- Parsley
Method
- Cook and drain the ramen noodles and refresh in cold water, add to bowls and put to one side.
- Heat up stock to boiling and add sliced onion and add 1/2 of the spring onions and a pinch of Shichimi Togarashi.
- Meanwhile, grill the chicken that has been marinated in a light coating of shichimi Togarashi until cooked through, rest and slice on the diagonal.
- Assemble in order: Noodles, Stock to cover, chicken, the rest of the spring onions, parsley and a final pinch of Shichimi Togarashi.
- Enjoy ๐
Shichimi Togarashi
- 2 tablespoons red chili flakes (note: shichimi togarashi is HOT, use less red chili according to your heat preference)
- 1 tablespoon dried orange peel
- 2 teaspoons white sesame seeds
- 2 teaspoons black sesame seeds
- 1 teaspoon sanshล or sichuan peppercorns
- 1 teaspoon ginger powder
- 1/2 teaspoon poppy seeds
- 1/2 sheet quality toasted nori (seaweed) , crumbled
Method
- In a dry skillet, lightly toast the white and black sesame seeds, sichuan peppercorns and poppy seeds until fragrant, being careful not to burn them. Transfer to a bowl and let them cool completely.
- Place all of the ingredients along with the nori in a spice/coffee grinder and pulse until coarsely ground (be sure it’s coarse and not a fine powder).
- Store in an airtight jar. For optimal flavor use within a few weeks.